Mustard Oil (सरसों का तेल)
Grains & Pulses (अनाज और दालें)
Spices (मसाले)
Dry Fruits (सूखे मेवे)
Flour (atta)
Rice (Chawal)
Product Overview: Matar Tukda is a versatile ingredient often found in Indian kitchens. It is processed from high-quality dried white peas. Since the skin is removed and the pea is split, it has a smooth texture. It is widely used to make snacks and thick savory curries.
Why Choose Matar Tukda? It is perfect for snacking lovers. You can soak and fry it to make the famous "Haldiram Style" Matar Namkeen. It is also an excellent thickener for soups and vegetable curries, absorbing spices effortlessly.
Ans: Yes, absolutely. Matar Tukda is soaked and deep-fried to make the popular spicy, crunchy Matar Dal Namkeen.
Ans: Yes. Chana Dal is split brown chickpeas (yellow/orange look), while Matar Tukda is split white peas (light yellow/white look). They taste different.
Ans: Yes, soaking for 4-5 hours is recommended, especially if you are planning to fry it for namkeen or boil it for curry.
Ans: Yes, it makes a very smooth and thick Ragda base because it melts faster than whole peas.
Ans: We provide clean and sorted Matar Tukda which is free from dust and stones, ready for your kitchen use.
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